Alaska Select Seafood SLC Launch Event


Disclosure: Nina Talks has received a free product for this review. All opinions are my own.

Doing 21 credit hours this semester has been interesting to say the least… Last week I took a little break from studying and went on a “Seafood food coma” With the help of the fisherman from Alaska Select Seafood. I learned a few interesting facts that I thought I would share with you today. As you know, I’m a full time student working on her Nutrition Degree. When it comes to eating healthy, checking labels, and learning facts about food, count me in!

Did you know that the salmon you buy at your local store is not actually “fresh” and it is usually twice frozen? It was a crazy to hear that from the fisherman at Alaska Select Food. Something else I learned is that there aren’t a lot of places that offer “wild caught” seafood contrary to what that labels on your grocery stores packaging says.

Nick Lee (fisherman/owner of Alaska Select Seafood) message is : KNOW YOUR SOURCE. Where does your seafood actually come from? Are the labels correct?

I was lucky to be able to participate in their Alaska Select Seafood SLC Launch Event and make the food below:


I was excited to find out that they actually have pick ups at locations around the country, twice a year. The Utah order deadline is coming up soon. The order deadline is Tuesday, Oct. 24. Pickup is Tuesday, Nov. 7. Salt Lake City Liberty Park 4:30-6:30 OR Draper Wheadon Park 7:30-9pm.

Use NINATALKS code at to take 10% off (up to 3 quantity total): Smoked Salmon (5 lb box), Sockeye Salmon Portions (10 lb box), Snow Crab (3 kg/6.6 lb box).

If you watch my YouTube video below, it explains the percentages and things the FDA doesn’t want you to know.

The folks at the Alaska Select Seafood gifted me with sockeye salmon & black cod. I created the two recipes below:

salmontacoscombined plates

Sockeye Smoked Salmon with Avocado Smear Salad:
-Bake in the oven (315 degrees) with a little bit of coconut oil for about 20-25 minutes.
-Create a dry rub with: 1tsp of cumin, 1tsp of garlic powder, 1 tsp of black pepper, and 2 pinches of sea salt.
-Avocado Smear: 1 avocado, ½ lime, 1 tsp of cilantro. Chop the avocado in small cubes and add in lime & cilantro.
After baking it top it with lettuce, carrots, and cucumber. Smear avocado on top.


Salmon Tacos with Peach salsa:
-Bake in the oven (315 degrees) with a little bit of coconut oil for about 20-25 minutes.
-Create a dry rub with: 1tsp of cumin, 1tsp of garlic powder, 1 tsp of black pepper, and 2 pinches of sea salt.
-Peach Salsa: ½ cup of chopped onions, ½ cup of chopped tomatoes, 1 chopped peach, ½ cup of chopped green bell peppers. Mix everything together.
-Use soft tortillas for the tacos.
– Add Salmon to a tortilla, top it with shredded lettuces and peach salsa.




Chocolate Wine Cake

Chocolate & Wine are one of my most favorite combinations. How can one go wrong with that?

I have never been a big drinker as a matter of fact, I am very light weight when it comes to alcohol. Unless we are talking about wine. I can turn on sweet romantic melodies, drink wine, and make a delicious meal. Add dancing in the kitchen with Daniel, and we have the most perfect night!

Music moves my soul… It puts me into the best mood. Here are my recommendations for today’s post:

  1. My Girl – The Temptations 

  2. Stand By Me – Ben E King

  3. Can’t Help Falling in Love – Elvis Presley

  4. I Will Always Love You –  Whitney Houston

  5. I Don’t Want to Miss a Thing – Aerosmith 

  6. Take My Breathe Away – Berlin 

  7. More Than Words – Extreme 

  8. Truly Madly Deeply – Savage Garden 

  9. Listen To Your Heart – Roxette

  10. Much Too Young, To Feel This Damn Old – Garth Brooks

Today I’m sharing with you one of my most favorite recipes. The best part about it is that even if you don’t drink wine you can enjoy this deliciousness because the alcohol gets baked and you are left with a yummy combination of chocolate and wine.  Quick tip: Make sure that you buy DRY red wine(any brand will do). It won’t taste as good if you get a different version.


  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (not Dutch process)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups dry red wine ( I used Beringer Cabernet Sauvignon)
  • Confectioner’s sugar, for dusting

How to:

    1. Preheat the oven to 350; Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
    2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
    3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely.

      *Via Food and Wine

I hope that you enjoy this delicious cake! Try if for your next night in with your loved one 🙂









My sister and I got to enjoy so many traditional food in Brazil while visiting over the Summer! We will be bringing our favorite recipes to this blog each week. Starting today with Kafta!
Kafta is a simple yet delicious traditional barbecue. You can find it at any street corner BBQ cart or restaurant. Our grandma is a great cook and growing up she always made it for us and we LOVED it!

Kafta Portion size: 16 skewers

  • 1 pound of ground beef
  • 1 pound of ground Italian sausage
  • 1/4 of an onion
  • 1 tablespoon of garlic
  • 1 egg
  • 5 tablespoons of flax seeds or bread crumbs
  • Cilantro (a handful)
  • Oregano, salt, & any other meat seasoning.

Instructions: Chop onions and cilantro (only the leaves, pick them from the stems and throw stems out) and add them to the bowl along with the garlic. Add a pinch of all of the seasonings. Add meats and the rest of the ingredients. Mix well! If should feel sticky! Soak your wood skewers in warm water for 15-30 minutes so they doesn’t burn on the grill. Shape the meat on to the skewer and put them on the grill until they are browned on both sides.

Enjoy with whatever sides you would like!


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Meal Prep Club – Chicken Burrito Bowl Recipe

I’ve been Meal Prepping for quite sometime now… After weeks and weeks of making meals ahead of time to keep me on track, I decided that it would be fun to start some sort of “Meal Prep Club” with my friends where we would get together once a week and cook delicious meal together and enjoy each others company.  Here is one of my favorite quotes that goes so well with meal prepping:  “If you fail to plan, plan to fail.”

Chicken Burrito Bowl

(recipe below)

How to Start Meal Prepping

It might seem intimidating, and like a lot of work, but I promise you that the end result is worth it! I usually take a couple of hours on Sundays to prep for the upcoming week. Here are a few easy steps to get you started:

1. Find a good set of Tupperware. It will keep your meals fresh, and separated. I would suggest a set of 5. So you have one for each day of the week. If you go to your local store they are only five dollars for a set of two.

2. Buy great quality cups/tumblers. For your drinks. I suggest a blender bottle for your shakes. Then, a plastic tumbler for your waters.  These can be found anywhere really, but I got mine from Walmart.

 4. Shopping trip: I usually will take a day of the week, or go on the weekend, and do my shopping for the meals I’m prepping. When eating healthy, it can get a bit expensive. What I recommend is price matching your fruits and vegetables. Wincos is one of my favorite stores to shop for everything. Here are my food staples: Chicken, broccoli, sweet potatoes, rice, eggs, and two types of fruit.Then, it really depends on what else you feel like  adding. I usually start with the staples, and go from there. Also, you can get your protein, oats, and yogurts for breakfast.

5. Cook/Bake away! I usually set aside 2-4 hours out of my Sunday for this. This is counting the time that it takes to prep your fruit & veggies, then your chicken. I suggest using tin foil on your pans. Less clean up for later. Also, when you are baking your food you should be able to bake four separate things at once. Just use tin foil to separate your meals in the pans. Example: In one pan I will bake the chicken with veggies, then the sweet potatoes. The more you do this, the less time it will take each Sunday. It is all about setting up a routine.  There are great Meal Prep ideas on Pinterest in case you run out of ideas.

  • Salad in a jar
  • Chia seed pudding
  • Overnight oats
  • Sweet potato chips
  • Fruits in a jar

Chicken Burrito Bowl Recipe:

2–3 boneless skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa
3 cups cooked brown rice, divided
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
Fresh cilantro to garnish

1. Preheat oven to 400˚F/200˚C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.


PS: If you are in Utah, send me an email if you would like to be part of my “Meal Prep Club”

There you have it!

xo, Nina

Chia Seed Pudding


Unless you’re living under a rock, you have heard of Chia Seeds by now. It’s one of my favorite seeds to use for healthy meals. It is so full of nutrients too! Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. “Chia” means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Here is a delicious chia seed pudding recipe that will have you asking for more:


  • 2 cups coconut milk or milk of choice
  • 1/3 cup chia seeds
  • 1 tbsp. maple syrup, honey or sweetener of choice
  • 1/2 tsp. vanilla extract
  • 1 peach


  1.  In a bowl, add milk, chia seeds, maple syrup and vanilla extract. Whisk together. Cover and refrigerate over night.
    Divide the chia pudding between four bowls and layer with chopped peaches.
    The chia pudding will last up to 4 days in the refrigerator.

Calories per 2/3 cups: 143, Fat: 10, Cholesterol: 0, Sodium: 75, Potassium: 10, Carbs: 5, Fiber: 9, Sugar: 3, Protein: 5

Have a happy day!